My kids love goopy, buttery, Alfredo sauces. They are fine every once in a while, but pretty fattening and lack any sort of vegetable or seasonal ingredient. I put this dish together using fresh summer corn and basil from the garden. It is a lighter summer version of a white sauce with a hint of sweetness and no butter or cream.
2 ears of corn, kernels removed with a knife (or about 3 cups corn frozen of canned)
1/2 one lemon juiced
1/2 c milk
1 t salt
1/4 t pepper
2 oz cream cheese
1/4 c shredded parmesan cheese
1 t minced garlic
1.5 lbs chicken breast ( I cut mine in to bite sized pieces but you could use whole breasts)
4 T chopped basil
Remove kernels from cob if using fresh corn.
add kernels, lemon juice, and milk to a food processor, pulse until finely chopped. Add milk salt pepper and cheeses, pulse until mixture is well combined.
Set aside and heat a large skillet over med high heat. Add oil. Sprinkle chicken with salt and pepper. add to pan. Sauté for about 5 minutes or until chicken is cooked through.
Add corn and cheese mixture to pan, simmer for about 5 min over low
Stir in fresh basil and serve.
Serve over, Rice, Noodles or Pasta. Sprinkle with grated parmesan if desired.